Herb

Young Leaf

Young leaves of Tarragon suit salads and quick wilting. Milder and more perishable than mature leaves. As a young leaf section of leaf, portion for even cooking and clear labelling. Add tarragon young leaf late for perfume or earlier for deep infusion. Store dry forms airtight; keep fresh stems damp. Béarnaise, chicken, eggs, and vinegar are classic paths.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedDriedFreshPreparedRawWilted

Traits

FreshPortionPrep ReadyTenderYoung Leaf

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 38.2

Amount per 100 g

Total Fat 0.79 g
Saturated Fat 0.21 g
Trans Fat 0 g
Monounsaturated Fat 0.1 g
Polyunsaturated Fat 0.38 g
Cholesterol 0 mg
Sodium 23.8 mg
Salt 0.05 g
Total Carbohydrate 6.34 g
Dietary Fibre 5.38 g
Total Sugars 0.97 g
Complex / starch 1.05 g
Protein 3.05 g
Water 85.2 g

Detailed nutrients

Energy 38.2 kcal
Water 85.2 g
Carbohydrates 6.34 g
- Sugars 0.97 g
- Starch 1.05 g
- Fibre 5.38 g
Protein 3.05 g
Fat 0.79 g
- Saturated Fat 0.21 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.38 g
  - Omega-3 0.04 g
Vitamins 487 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 0.85 mg
- Vitamin B5 — Pantothenic Acid 0.34 mg
- Vitamin B6 0.17 mg
- Vitamin B7 — Biotin 2.4 µg
- Vitamin B9 — Folate 93.5 µg
- Vitamin C 30 mg
- Vitamin E 2.3 mg
- Vitamin K 342 µg
Minerals 311 mg
- Major Minerals 310 mg
  - Calcium 28 mg
  - Sodium 23.8 mg
  - Potassium 258 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.05 g

Vitamins

vitamin-c: 30 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 0.85 · vitamin-b5-pantothenic-acid: 0.34 · vitamin-b6: 0.17 · vitamin-b7-biotin: 2.4 · vitamin-b9-folate: 93.5 · vitamin-e: 2.3 · vitamin-k: 342 ·

Minerals

Sodium: 23.84 · Potassium: 258 · Calcium: 28 · Iron: 1.5 ·

Leaf tissue is fibre- and water-forward with low energy density.

History

1800

Markets sold tarragon as separate young leaf forms so cooks could match prep to the dish.

1950

Retail packing made young leaf of tarragon a familiar labelled product.

2000

Food service portioned young leaf of tarragon for consistent yield.